Monthly lunch menu delights at hotel eatery

December 7, 2015

Story By: Kyle Galdeira | Photos by: ANTOHNY CONSILLIO

Like the enticing flower after which it is named, Orchids offers a unique indoor/outdoor setting capable of creating memorable dining adventures for kamaaina and visitors alike in Waikiki at Halekulani Hotel.

Orchids recently introduced its December Lunch Menu, which is available in two courses ($28) or three courses ($34; menu selections subject to seasonal availability).

Roasted Chestnut Soup (part of December Lunch Menu: $28 for two courses; $34 for three courses)

Braised Short Rib (part of December Lunch Menu: $28 for two courses; $34 for three courses)

“Our December menu is geared more towards the holidays and this particular season,” explains Vikram Garg, executive chef at Halekulani. “This menu represents a canvas for our chefs where they can incorporate their creative thoughts and ideas and tie those in with the current season.”

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The special menu was created by chef de cuisine Robin Abad and begins its foray into flavor with Roasted Chestnut Soup, which includes prosciutto, lemon, thyme and cream to add a rich, bold texture and flavor combination. Garg notes that the soup shines on this menu, in part because “this is the best time of the year to get really good chestnuts.”

Diners then are treated to Braised Short Rib accompanied by parsnip puree and an alluring pomegranate jus.

“With our special monthly menus, you can come back and try something new based on what goes well with that current season; we put a lot of thought into these menu offerings,” Garg says.

For dessert, Orchids’ December lunch menu culminates with Bailey’s Mousse accented with orange gelee and peppermint ice cream. The tasty treat takes the concept of eggnog to the next level.

“At Orchids, and throughout the Halekulani, you can enjoy a memorable dining experience that incorporates local ingredients prepared to coincide with the season,” Garg says.